Small family winery formed in different stages since 2000.
From the beginning, with a clear idea of ​​obtaining healthy and quality grapes, without chemical treatments of any kind and with maximum respect for the environment, to leave a sustainable heritage, so we work the soils with animal traction on natural slopes. Maximum respect for the landscape, native flora and fauna:
Grapes certified organic by the CCPAE since 2000.
Biodynamic Certification: since 2006 we have applied Biodynamics in the vineyards and winery. As a result of serious and precise work, since 2014 we belong to the most important group of wineries that currently exist that work following the methods to apply the philosophy and work in Biodynamics written by Rudolf Steiner. http://renaissance-des-appellations.com/
All the grapes are harvested by hand in small boxes. We put 24 hours in a cold room at 4 degrees below zero to keep all your fruit fresh. Manual selection of all the bunches, grape by grape, to discard all the bad beans, thus we make sure that the fermentations will bring their maximum expression to the vineyard and landscape from which each batch comes.
Our first obsession in the winery is to be as clean as possible, analyze and accompany the different batches of grapes to ferment without adding additives that could modify the original character of their origin. We never mark the wines with woods or their toasts. The reds are fermented with stalks, whole grapes to provide the necessary tannic load typical of each plot and to be able to do without new woods.
Spontaneous fermentations without adding chemical oenological products but if we add sufficient amounts of sulphurous, to guarantee long trips, maintain the quality and long life of the wines.
Fermentations and macerations for the reds with their skins for 4 weeks. Pressing and subsequent aging in Fudres of 1200 to 3000 liters of French oak wood, barrels of 225 to 600 liters or in earthenware jars of 700 and 100 liters. Between 12 and 26 months depending on the batch and the vintage.
For whites, fermentation without skins or a maximum of 48 hours. Fermentation in old barrels of 300 to 600 liters and subsequent aging for up to 8 to 9 months.

Our philosophy boils down to the application of the three H's in all work: Honesty - Humility - Honesty. Words that we put written within our representative logo as a family shield, which represents the maximum artisanal respect for the ancestral winemaking tradition, in order to make this 3 o'clock commitment official, with all our work throughout the process from the ground to inside each bottle.

All our wines come from our own vineyards.
We do not buy grapes in order to guarantee the true ecological and biodynamic quality in the whole process.
We do not mix the farms, because we believe that each of them is a unique terroir, that we do not want to mix in order to obtain wines with unique personalities: We make 9 different wines in small quantities.

A bit of our history:
Ester Nin was born in 1972 in Pla de Manlleu (Penedés). Her family are producers who sell grapes. In 2000, after graduating in Biology and Oenology from the University of Barcelona, ​​she joined Priorat to work with Mas Martinet in advising wineries in their vineyards and oenology, until 2004 when she was hired by Daphne Glorian (clos Erasmus ) to convert all the vineyards to organic and Biodynamic, to make winemaking more alive without any chemical intervention, to obtain the most expressive wines possible, without forgetting quality and longevity ..... Thus begins a work and personal relationship. It still lasts to this day. In 2003 she created her own wine NIT de Nin "mas d'en caçador".

Carles Ortiz, was born in 1965 in Barcelona. Industrial designer, industrial designer, builder and with various studies in organic viticulture, biodynamics and oenology between 2000 and 2006. In 1998 I moved to Porrera and bought the Les Planetes estate to plant vines and market the grapes to different wineries that value the Ecological certification that I have had since 2000 (first ecological farm in Porrera and the first in Priorat). In 2006 I began the application of biodynamic methods in all the vineyards and the work of the soils with animal traction with mules, recovering an ancestral practice lost for about 80 years in the locality.

In 2007 we joined lives, efforts, farms and vineyards to create the Celler Familia Nin Ortiz and in 2008 we launched our second farm wine: PLANETES de Nin "parte les planetes". We started vinifying at the Daphne Glorian winery in Gratallops and year after year we increased the bottles to stop selling our precious grapes ... until 2015 when we no longer sell grapes. In 2007 we made our first vineyard planting together, then we continued planting o